Metropolitan cook book

1 cup boiling water. Scald the coffee-pot. Put coffee in strainer or muslin bag in coffee-pot; put on the range. Add gradually the boiling water and allow it to filter. Cover between additions of water. If desired stronger, refilter. This is considered the most economical way of preparing coffee. The coffee bag should be kept in cold water and not allowed to dry between the times it is used. BREAKFAST COCOA 2 cups scalded milk Few grains sugar 2 to 4 tablespoons sugar 2 cups boiling water 2 tablespoons prepared cocoa Mix dry ingredients in saucepan; stir in boiling water gradually and boil 5 minutes. Add milk and cook 5 minutes longer, or until smooth and free from lumps. Mill with a Dover egg-beater to prevent albuminous skin from forming on top. CHOCOLATE 1½ squares Baker's 4 tablespoons sugar 1 cup boiling water Chocolate Few grains salt 4 cups milk Scald milk, melt chocolate in small saucepan placed over hot water; add sugar, salt and gradually boiling water while stirring; when smooth, place over the fire and boil 1 minute; add to scalded milk. Mill by beating with Dover egg-beater, and serve. Whipped cream or a marshmallow may be served on top of the chocolate. [illustration: SOUPS] SOUPS Left-overs of meat, fish, vegetables and cereals can be used advantageously in making soups. The heavy vegetable pulp soups, such as split pea or bean soup, the cream of vegetable soups and the milk chowders are rich in food value. The thin meat stocks are valuable chiefly as appetizers. The plain vegetable soups contain the food value of the vegetables they contain. If cereals are added, it increases the food value. Meat stock is water in which meat and meat bones have been cooked. When dark meat is used, it is called brown stock; when light meat is used, it is called white stock. Vegetable stock is water in which vegetables have been cooked. SCOTCH BROTH 3 pounds mutton from 1 sliced carrot 3 tablespoons rice or 3 the neck 2 sliced onions tablespoons barley 2 quarts cold water 4 stalks celery soaked overnight or 2 tablespoons salt 2 tablespoons flour for thickening. Remove the skin and fat from meat that has been wiped with a damp cloth. Cut the meat into small pieces, put into the kettle with the carrot, onion and water. Heat gradually to boiling point and cook until meat is tender, strain and remove any fat. Reheat to boiling point, add the rice or barley and cook until the rice or barley is soft. The meat should not be thrown away, but used in stews, croquettes or meat cakes. If combined with a little broth, the flavor is restored. TOMATO SOUP 1 can tomatoes I teaspoon cloves | teaspoon soda 1 pint rice water 1 tablespoon sugar 2 tablespoons flour 1 tablespoon whole 1 slice onion 2 tablespoons fat peppers 1 teaspoon salt I cup boiled rice Bit of bay leaf Cook first 7 ingredients 20 minutes. Strain. Add salt and soda. Mix the flour with an equal amount of water until smooth, add more water until thin enough to pour. Stir soup while adding gradually the flour mixture, called thickening; boil 5 minutes. Strain, add boiled rice, fat, and serve. Rice may be omitted. The flour may be omitted. VEGETABLE SOUP I cup carrot I onion 1 teaspoon salt i cup turnip i cup fat i teaspoon pepper i cup celery ^ tablespoon parsley 2 quarts water 1^ cups potato